If you often visit bakeries or pastry shops, you've probably noticed the long loaves of French bread standing upright in baskets. They have a harder texture than other breads, yet go well with just about anything.
What Is a Baguette?
French bread is also called the baguette, which means "stick". Its hallmark is a crisp crust. The crust is made crisp and hard to act as armour protecting the crumb inside. France, the home of the baguette, has a cold climate, and soft bread would spoil quickly because the humidity in the air is quite high.
The History of the Baguette
Before the baguette was born, the French mostly ate the boule, a large round loaf. But in 1920 France introduced a law banning work before 4 a.m., so bakeries could no longer bake boules in time, as they took a long time in the oven. Bakers changed the shape of their bread to a long, slender loaf that baked faster, and that became the baguette we know today.
How the French Eat Baguettes
In the past, the French ate two baguettes a day: one bought in the morning to nibble throughout the day, and another bought in the evening after work to take home. They ate it plain, or split it and filled it with ham or butter. Today the French like to eat baguettes with meats or pickled vegetables, or slice them and spread them with sauce, jam or chopped tomato for a tangy flavour.
Baguette Ingredients
Originally a baguette was made with just three ingredients: flour, water and salt. Today yeast is also added. The method isn't difficult, making it ideal for beginners who want to practise baking.
And if you're suddenly craving a baguette, they're easy to find: most bakeries in shopping malls sell them. We recommend picking up some sauce, jam or tuna filling to go with it. Delicious guaranteed!
